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Saffron roast lamb

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Saffron roast lamb

45 minutes

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Lamb steaks with baked butter beans

Beans recipes

Lamb steaks with baked butter beans

45 - 50 minutes

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Lamb steaks with baked butter beans

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 - 50 minutes

Ingredients

2 x 400 g cans butter beans
2 T olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 x 400g cans diced tomatoes
a few sprigs fresh rosemary
sea salt and freshly ground black pepper, to taste
4 rounds feta, drained and dried
toasted ciabatta, for serving
500 g free-range lamb steaks, at room temperature
3 T olive oil
sea salt and freshly ground black pepper, to taste
4 sprigs fresh rosemary
1-2 cloves garlic, crushed
200 g baby spinach
½ lemon, juiced

Method

1. Rub the steaks with 2 T olive oil and season with salt. Heat a cast-iron pan until very hot. Remove from the heat and spray with cooking spray, then return to the heat.

2. Add the steaks, tuck a sprig of rosemary under each, and sear for 4 minutes or until well-browned. Turn and brown the other side. Smear with garlic and season with pepper. Allow to rest for 5–8 minutes.

3. Toss the spinach with 2 T olive oil, lemon juice and season to taste.

Find the recipe for baked butter beans here.

Find more bean recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira